Scottish Oatmeal Gingerbread

2 cups flour
1 tablespoon powdered ginger
1 teaspoon baking soda
Pinch of salt
2 cups instant oatmeal
1/4 cup finely chopped candied lemon peel (optional)
2/3 cup golden molasses
1/2 cup (1/4 pound) unsalted butter
1 cup firmly packed brown sugar
2 eggs, well beaten
1/3 to 1/2 cup buttermilk, as needed

Sift together flour, ginger, baking soda and salt; mix with oatmeal and lemon peel.

Bring molasses to a boil and add butter and sugar. Remove from heat and stir until butter melts and sugar dissolves. Cool and mix with beaten eggs. Pour into the flour mixture, beating vigorously until well blended. Add just enough buttermilk to make a batter that can be dropped from a spoon. Turn into a well buttered 10 x 12 x 3-inch baking pan and bake in preheated 325 degree F oven and bake for about 2 hours, or until a tester comes out clean. If cake browns too quickly, cover with buttered brown paper or double thickness of aluminum foil, and continue baking.

Makes 1 cake.